Saga, Ureshino / Yamé, Fukuoka, Japan.
A fresh tea from the new harvest 2020. Matcha is always aged for at least half a year before it is released for consumption. This batch of matcha has just become available in November 2020. The tea leaf obtained in May was rested until November, whereupon it was milled and made ready for consumption.
Its characteristics are liquid of a beautiful deep green color, topped when properly whipped by a bright, pastel-green froth.
It offers a full-bodied, rounded but transient aroma, and a slight tickle of astringency that is sensed along the sides of the tongue.
About the manufacturer
Heir to the Yamaguchi tea manufacturer family at Hoshino Seicha-en. Master tea blender and taster, having obtained the highest national qualification for skill in tea assessment. Chashi (Tea master blender) 10th-Dan.
About the tea garden
Altitude 200~400 m.
The Saga, Ureshino / Yame area is famed for its natural hot springs and the sweet and tasty teas produced in this region.
The soil in this region contains a variety of loose stones and pebbles, which increases the amount of minerals included in the freshly produced tea leaf.
The manufacturer factory is located in the valley of Ureshino, but most of the farms are dispersed in the surrounding mountains of the Ureshino and Yame areas.
For fertilisation only organic manure has been used. The farmers also produce their own compost, which is added as additional nourishment for the tea bushes.
Use one teaspoon of matcha and 70~90cc of hot water and add into a tea bowl.
Use a bamboo tea whisk to whisk a froth onto the tea.
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